The best delicious Colonial Sponge Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Colonial Sponge Cake recipe today!
Hello my friends, this Colonial Sponge Cake recipe will not disappoint, I promise! Made with simple ingredients, our Colonial Sponge Cake is amazingly delicious, and addictive, everyone will be asking for more Colonial Sponge Cake.
What Makes This Colonial Sponge Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Colonial Sponge Cake.
Ready to make this Colonial Sponge Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 Eggs; separated
3/4 c Sugar
1 tb Lemon juice with some grated
-rind
1 c Sifted flour
Mrs. Alice Van Boven
This recipe is an expansion by the donor of a recipe received by her mother
from her aunt in 1884. The original read: “Take the weight of eggs in sugar
and half the weight in flour; juice and grated rind of lemon.” Similar
cakes, indeed, were made in colonial America, usually called “light cakes”
or “soft cakes.”
Beat the egg whites light. In a separate bowl, beat the egg yolks. Beat the
sugar into the yolks gradually; add the lemon juice; add the flour and mix
in; add the egg whites, folding them in gently. Bake in a moderate oven
(350?) in a pan with a tube in it for about an hour. Cup cake pans may also
be used with less baking time.
Yields
1 Servings
Leave a Reply